1. Start with chicken.
Place your chicken bones, chicken parts (about 4 lbs.), or even a whole chicken in a tall stockpot. I try to have enough chicken parts to fill a pot a half to two-thirds of the way. If the bones are from leftover cooked chicken, I use more; if raw, I can use less. If you're using pieces or a whole chicken, you'll end up with cooked chicken for salads and tacos, etc., and flavorful stock — a total win-win!

2. Add aromatics.
These give the stock added flavor and depth. Add a quartered onion or two, a couple of coarsely chopped carrots, a couple of chopped stalks of celery, a bay leaf, a few sprigs of fresh thyme and/or parsley, and 5 or 6 whole peppercorns. You can mix it up depending on what you have on hand.

3. Cover with water.
Fill the pot with enough cold water to cover everything (don't worry about any herbs floating to the top) by about 2 inches.

4. Cook for hours.
Heat until simmering. Adjust the heat to maintain a gentle simmer. Skim off any foam or scum that rises to the top in the beginning. These fats and proteins won't harm you, but getting rid of them will make for a clearer stock. Simmer for about 4 hours, depending on your level of patience.

If you're using chicken pieces: Cook just until the chicken is tender and cooked through — check after 30 minutes or so — then remove the chicken from the pot. Cool slightly, then remove the meat from the bones and refrigerate for future use. Return the bones and skin to the pot and continue simmering.

5. Strain.
Strain your stock through a colander set over a bowl (don't forget the bowl!) in the sink. Discard the solids. Strain again through a sieve into your chosen storage containers. Cool slightly. Refrigerate up to three days, or freeze for a few months.

Voila! Your kitchen will smell amazing, and you will have a delicious base for all sorts of meals.

Catherine Lo is an associate food editor in the Good Housekeeping Test Kitchen.

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